Mexican Rice III

In a medium sauce pan, cook rice in

oil over medium heat for about 3
minutes. Pour in chicken broth, and
bring to a boil. Stir in onion, green
pepper, jalapeno, and diced tomato.
Season with bouillon cube, salt and
pepper, cumin, cilantro, and garlic.
Bring to a boil, cover, and reduce
heat to low. Cook for 20 minutes.

Chicken Enchiladas II
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
2
In a medium saucepan over medium heat, melt the butter and saute the green onion
until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles,
cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set
aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of
shredded Cheddar cheese. Stir together.
3
Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the
prepared baking dish.
4
In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture
over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese.
Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.